Evaluation of the Persistence and Characterization of Listeria monocytogenes in Foodservice Operations.
Evaluation of the Persistence and Characterization of Listeria monocytogenes in Foodservice Operations.
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DOI：
10.3390/foods11060886
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发表时间：
2022-03-20
期刊：
影响因子：
--
通讯作者：
Reyes-Jara A
中科院分区：
文献类型：
--
作者：
Toro M;Williams-Vergara J;Solar C;Quesille-Villalobos AM;Kwon HJ;Navarrete P;Meng J;Chen Y;Reyes-Jara A
单核细胞增多性李斯特菌是一种主要的食源性致病菌，可污染食品和定植于食品生产设施。食品服务业务(FSOP)经常因食品安全操作失败而导致食源性疾病暴发。我们调查了两家分发即食餐的自助餐厅中单核细胞增多性李斯特菌的存在和特征，并验证了FSOp是否符合良好的生产规范(GMP)。在5个月内，对两个设施(FSOP-A和FSOP-B)分别进行了三次视察。我们对食物、成分和表面进行了微生物分析，并对单核细胞增多性乳杆菌分离株进行了系统发育分析和表型特征分析。在第一次和第三次检查中进行了GMP审核。一种即食沙拉(FSOp-A)和一种冷冻原料(FSOp-B)被单核细胞增多性李斯特菌污染，在3区表面(地板、排水沟和靴子盖)上也发现了这种细菌。系统发育分析表明，FSOP-B存在持续的单核细胞增多性李斯特菌，但环境分离株与食物或配料分离株亲缘关系不密切。GMP审计表明，这两种操作都是在“公平”的条件下进行的，而“设施和设备”是合规性最低的部分。环境中单核细胞增多性李斯特菌的存在和GMP失败可能会促进这种病原体对食品的污染，给消费者带来风险。
Listeria monocytogenes is a major foodborne pathogen that can contaminate food products and colonize food-producing facilities. Foodservice operations (FSOp) are frequently responsible for foodborne outbreaks due to food safety practices failures. We investigated the presence of and characterized L. monocytogenes from two FSOp (cafeterias) distributing ready-to-eat meals and verified FSOp’s compliance with good manufacturing practices (GMP). Two facilities (FSOp-A and FSOp-B) were visited three times each over 5 months. We sampled foods, ingredients, and surfaces for microbiological analysis, and L. monocytogenes isolates were characterized by phylogenetic analyses and phenotypic characteristics. GMP audits were performed in the first and third visits. A ready-to-eat salad (FSOp-A) and a frozen ingredient (FSOp-B) were contaminated with L. monocytogenes, which was also detected on Zone 3 surfaces (floor, drains, and a boot cover). The phylogenetic analysis demonstrated that FSOp-B had persistent L. monocytogenes strains, but environmental isolates were not closely related to food or ingredient isolates. GMP audits showed that both operations worked under “fair” conditions, and “facilities and equipment” was the section with the least compliances. The presence of L. monocytogenes in the environment and GMP failures could promote food contamination with this pathogen, presenting a risk to consumers.
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影响因子：
2
作者：
Chapman, Benjamin;Eversley, Tiffany;Powell, Douglas
通讯作者：
Powell, Douglas
影响因子：
56.3
作者：
Charlier, Caroline;Perrodeau, Elodie;Lecuit, Marc
通讯作者：
Lecuit, Marc
影响因子：
1.7
作者：
Bankevich, Anton;Nurk, Sergey;Pevzner, Pavel A.
通讯作者：
Pevzner, Pavel A.
影响因子：
7.3
作者：
Al-Maqbali AA;Al-Abri SS;Vidyanand V;Al-Abaidani I;Al-Balushi AS;Bawikar S;El Amir E;Al-Azri S;Kumar R;Al-Rashdi A;Al-Jardani AK
通讯作者：
Al-Jardani AK
影响因子：
5.1
作者：
Camargo AC;Moura A;Avillan J;Herman N;McFarland AP;Sreevatsan S;Call DR;Woodward JJ;Lecuit M;Nero LA
通讯作者：
Nero LA